Layered Spinach Salad

• 1 lb. fresh spinach, washed and torn
• salt and pepper
• 1/2 to 1 tsp. sugar
• 1 c. bacon bits
• 6 hard-boiled eggs, chopped
• 2 c. shredded carrots
• 1 (10 oz.) pkg. frozen peas, rinsed with hot water
• 1 small head broccoli, separated
• 1 small cauliflower, separated
• 1 medium Bermuda onion, sliced
• 1 pt. Miracle Whip
• 1 c. shredded Cheddar cheese
• 1 c. sliced fresh mushrooms

1. Layer vegetables in a colorful way, using a clear bowl.
2. Start with spinach, then sprinkle salt, pepper and sugar.
3. Add layers as you like.
4. Layer 1/2 cup of bacon bits somewhere between layers. End with shredded cheese.
5. Cover with Miracle Whip; spread to edges of salad.
6. Sprinkle the other bacon bits over top.
7. Cover with clear wrap tightly.
8. Refrigerate several hours or overnight.

fresh spinach, salt, sugar, bacon bits, eggs, carrots, frozen peas, head broccoli, cauliflower, bermuda onion, miracle whip, cheddar cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937959 (may not work)